ES2537379T3 - Syrup, which includes whole grain cereals, hydrolyzed - Google Patents

Syrup, which includes whole grain cereals, hydrolyzed Download PDF

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Publication number
ES2537379T3
ES2537379T3 ES11799660.3T ES11799660T ES2537379T3 ES 2537379 T3 ES2537379 T3 ES 2537379T3 ES 11799660 T ES11799660 T ES 11799660T ES 2537379 T3 ES2537379 T3 ES 2537379T3
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hydrolyzed
whole grain
syrup
whole
composition
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Stephen Mark
Laleh Loghavi
Anne-Sophie Wavreille
Pu-Sheng Cheng
Olivier Roger
Christelle Schaffer-Lequart
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Nestec SA
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Nestec SA
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/06—Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/115—Cereal fibre products, e.g. bran, husk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/14—Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase (EC 3.2.x), e.g. by alpha-amylase, e.g. by cellulase, hemicellulase
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/24—Preparation of compounds containing saccharide radicals produced by the action of an isomerase, e.g. fructose
    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13K—SACCHARIDES OBTAINED FROM NATURAL SOURCES OR BY HYDROLYSIS OF NATURALLY OCCURRING DISACCHARIDES, OLIGOSACCHARIDES OR POLYSACCHARIDES
    • C13K1/00—Glucose; Glucose-containing syrups
    • C13K1/02—Glucose; Glucose-containing syrups obtained by saccharification of cellulosic materials
    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13K—SACCHARIDES OBTAINED FROM NATURAL SOURCES OR BY HYDROLYSIS OF NATURALLY OCCURRING DISACCHARIDES, OLIGOSACCHARIDES OR POLYSACCHARIDES
    • C13K7/00—Maltose

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • Microbiology (AREA)
  • Biochemistry (AREA)
  • Biotechnology (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • General Health & Medical Sciences (AREA)
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  • General Chemical & Material Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • Genetics & Genomics (AREA)
  • Molecular Biology (AREA)
  • Emergency Medicine (AREA)
  • Mycology (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Grain Derivatives (AREA)
  • Cereal-Derived Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

Un jarabe, el cual comprende: - un contenido de agente edulcorante, correspondiente a un porcentaje situado por encima del 15 %, en peso, del jarabe; - una composición de cereales enteros o integrales, hidrolizados; y - una alfa-amilasa o un fragmento de ésta, cuya alfa-amilasa o fragmento de ésta, no muestran una actividad hidrolítica hacia las fibras dietética, cuando se encuentran en estado activado; en donde, el jarabe, tiene una actividad de agua, la cual corresponde a una valor situado por encima de un valor de 0,6.A syrup, which comprises: - a sweetening agent content, corresponding to a percentage above 15%, by weight, of the syrup; - a composition of whole or integral cereals, hydrolyzed; and - an alpha-amylase or a fragment thereof, whose alpha-amylase or fragment thereof does not show a hydrolytic activity towards dietary fibers, when they are in the activated state; where, the syrup has a water activity, which corresponds to a value above a value of 0.6.

Description

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E11799660 E11799660

20-05-2015 05-20-2015

Trigo de grano entero, hidrolizado Whole Wheat Wheat, Hydrolyzed

Harina de trigo de grano entero Whole grain wheat flour
Substrato Substrate

Enzima amilasa Enzyme Amylase
0,10 % basado en el substrato 0.10% based on the substrate

Enzima proteasa Protease Enzyme
0,05 % basado en el substrato 0.05% based on the substrate

Cebada de grano entero, hidrolizada Whole grain barley, hydrolyzed

Harina de cebada de grano entero Whole Grain Barley Flour
Substrato Substrate

Enzima amilasa Enzyme Amylase
0,10 % basado en el substrato 0.10% based on the substrate

Enzima proteasa Protease Enzyme
0,05 % basado en el substrato 0.05% based on the substrate

Avena de grano entero, hidrolizada Whole grain oats, hydrolyzed

Harina de avena de grano entero Whole Grain Oatmeal
Substrato Substrate

Enzima amilasa Enzyme Amylase
0,10 % basado en el substrato 0.10% based on the substrate

Enzima proteasa Protease Enzyme
0,05 % basado en el substrato 0.05% based on the substrate

Ejemplo 2.- Perfil de azúcar, de la composición de cereales de grano entero o integral, hidrolizados Example 2.- Sugar profile, of the composition of whole or whole grain cereals, hydrolyzed

5 Se procedió a preparar las composiciones de cereales de grano entero o integral, hidrolizados, que comprendían el trigo, la cebada y la avena, en concordancia con el procedimiento descrito en el ejemplo 1. The hydrolyzed whole or whole grain cereal compositions comprising wheat, barley and oats were prepared in accordance with the procedure described in example 1.

Hidratos de carbono según análisis de HPEA: Carbohydrates according to HPEA analysis:

10 Se procedió a analizar las composiciones de cereales de grano entero o integral, hidrolizados, mediante HPAE, para ilustrar el perfil de azúcares de la composición de cereales de grano entero o integral, hidrolizados. 10 The whole or whole grain cereal compositions, hydrolyzed, were analyzed by HPAE to illustrate the sugar profile of the whole or whole grain cereal composition, hydrolyzed.

Los hidratos de carbono, se extraen con agua, y éstos se separan mediante cromatografía iónica, sobre una columna de intercambio de iones. Los compuestos eluidos, se detectan de una forma electromagnética, por 15 mediación de un detector amperométrico pulsado, y éstos de cuantifican, mediante la comparación con áreas de pico correspondientes a patrones estándar externos. Carbohydrates are extracted with water, and these are separated by ion chromatography on an ion exchange column. The eluted compounds are detected in an electromagnetic way, by means of a pulsed amperometric detector, and these are quantified, by comparison with peak areas corresponding to external standard standards.

Fibras dietéticas totales: Total dietary fibers:

20 Se procede a digerir muestras (en caso necesario, desnatadas), por duplicado, durante un transcurso de tiempo de 16 horas, de tal forma que se simule el sistema digestivo humano (amilasa, proteasa, y amiloglucosidasa, pancreáticas, con objeto de eliminar el almidón y la proteína. Se procede a añadir etanol, con objeto de precipitar la fibra dietética soluble, de alto peso molecular. La mezcla resultante, se filtra, y se procede a secar y a pesar el residuo. Se procede a determinar la proteína, en el residuo, de uno de los duplicados; y se procede a determinar la 20 Samples are digested (if necessary, skimmed), in duplicate, over a period of 16 hours, so that the human digestive system (amylase, protease, and amyloglucosidase, pancreatic, is simulated in order to eliminate the starch and the protein Ethanol is added in order to precipitate the high molecular weight soluble dietary fiber The resulting mixture is filtered and dried and the residue is weighed. The protein is determined, in the residue, of one of the duplicates; and proceed to determine the

25 ceniza, en el otro duplicado. Se procede a capturar el filtrado, éste se concentra, y se analiza, vía HPLC, con objeto de determinar el valor de la fibra dietética soluble de bajo peso molecular (LMWSF – [del inglés, low molecular weight soluble dietary fibre] -). 25 ash, in the other duplicate. The filtrate is captured, it is concentrated, and analyzed, via HPLC, in order to determine the value of the low molecular weight soluble dietary fiber (LMWSF - [in English, low molecular weight soluble dietary fiber] -).

Trigo de grano entero: 30 Whole grain wheat: 30

Trigo de referencia Reference wheat
Alcalasa / validasa del trigo hidrolizado Alcalase / hydrolyzed wheat validase

Azúcares totales (% peso / peso) Total sugars (% weight / weight)
2,03 24,36 2.03 24.36

GlucosaGlucose
0,1 1,43  0.1 1.43

Fructosa Fructose
0,1 0,1 0.1 0.1

Lactosa (monohidratada) Lactose (monohydrate)
< 0,1 < 0,1 <0.1 <0.1

SacarosaSaccharose
0,91 0,69  0.91 0.69

Maltosa (monohidrada) Maltose (monohydrated)
0,91 22,12 0.91 22.12

Manitol Mannitol
< 0,2 < 0,2 <0.2 <0.2

Fucosa Fucose
< 0,2 < 0,2 <0.2 <0.2

ArabinosaArabinosa
< 0,2 0,2  <0.2 0.2

Galactosa Galactose
< 0,2 < 0,2 <0.2 <0.2

XilosaXilosa
< 0,2 <0,2  <0.2 <0.2

Manosa Manosa
< 0,2 < 0,2 <0.2 <0.2

Trigo de referencia Reference wheat
Alcalasa / validasa del trigo hidrolizado Alcalase / hydrolyzed wheat validase

Ribosa Ribosa
< 0,2 < 0,2 <0.2 <0.2

Fibras solubles e insolubles Soluble and insoluble fibers
12,90 12,94 12.90 12.94

Fibras LMW (de bajo peso molecular) LMW fibers (low molecular weight)
2,63 2,96 2.63 2.96

Total fibras Total fibers
15,53 15,90 15.53 15.90

16 16

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E11799660 E11799660

20-05-2015 05-20-2015

Las composiciones de cereales de grano entero o integral, hidrolizados, las cuales comprenden avena, se preparan en concordancia con el procedimiento descrito en el Ejemplo 1. Compositions of whole or whole grain cereals, hydrolyzed, which comprise oats, are prepared in accordance with the procedure described in Example 1.

Material Material
Porcentaje (peso / peso) Rango de porcentajes Percentage (weight / weight) Range of percentages

Sacarosa, granular Sucrose, granular
46,0 40 - 50 46.0 40 - 50

Agua Water
31,0 28 - 33 31.0 28 - 33

Cereal de grano entero, líquido, de avena, composición en polvo Whole grain cereal, liquid, oatmeal, powder composition
14,5 12 - 15 14.5 12-15

Cacao en polvo, 10 – 12 % de grasa Cocoa powder, 10 - 12% fat
7,0 5 - 8 7.0 5 - 8

Colorantes, naturales y artificiales Dyes, natural and artificial
1,0 0,2 – 1,5 1.0 0.2 - 1.5

Sal Salt
0,2 0,1 – 0,4 0.2 0.1 - 0.4

Ácido cítrico Citric acid
0,1 0 – 0,5 0.1 0 - 0.5

Saborizante artificial Artificial flavoring
0,1 0 – 0,3 0.1 0 - 0.3

Sorbato potásico Potassium sorbate
0,1 0,05 – 0,15 0.1 0.05 - 0.15

TOTALTOTAL
100  100

Ejemplo 6.- Crema líquida, no láctea, con una composición de cereales de grano entero o integral, hidrolizados Example 6.- Liquid cream, non-dairy, with a composition of whole or whole grain cereals, hydrolyzed

La composición de cereales de grano entero o integral, hidrolizados, la cual comprende avena, se prepara en concordancia con el procedimiento descrito en el ejemplo 1. The whole grain or whole grain cereal composition, hydrolysed, which comprises oats, is prepared in accordance with the procedure described in Example 1.

Material Material
Porcentaje (peso / peso) Rango de porcentajes Percentage (weight / weight) Range of percentages

Sacarosa, granular Sucrose, granular
25,0 15,0 – 30,0 25.0 15.0 - 30.0

Composición de avena de grano entero, hidrolizada, en forma de una materia en polvo Composition of whole grain oats, hydrolyzed, in the form of a powdered matter
25,0 15,0 – 50,0 25.0 15.0 - 50.0

Aceite de palma Palm oil
8,40 2,0 – 15,0 8.40 2.0 - 15.0

Fosfato dipotásico Dipotassium Phosphate
0,20 0,10 – 0,50 0.20 0.10 - 0.50

Caseinato sódico Sodium caseinate
0,90 0,30 – 1,50 0.90 0.30 - 1.50

Admul K Admul K
0,30 0,10 – 0,50 0.30 0.10 - 0.50

Dióxido de titanio Titanium dioxide
0,20 0,10 – 0,50 0.20 0.10 - 0.50

Saborizantes naturales y artificiales Natural and artificial flavors
0,20 0,10 – 0,50 0.20 0.10 - 0.50

Agua Water
38,0 25,0 – 25,0 38.0 25.0 - 25.0

TOTALTOTAL
100  100

10 10
Ejemplo 7.- Crema líquida, láctea, con una composición de cereales de grano entero o integral, hidrolizados Example 7.- Liquid, dairy cream, with a composition of whole or whole grain cereals, hydrolyzed

15 fifteen
La composición de cereales de grano entero o integral, hidrolizados, la cual comprende cebada, se prepara en concordancia con el procedimiento descrito en el ejemplo 1. The whole grain or whole grain cereal composition, hydrolysed, which comprises barley, is prepared in accordance with the procedure described in Example 1.

Material Material
Porcentaje (peso / peso) Rango de porcentajes Percentage (weight / weight) Range of percentages

Sacarosa, granular Sucrose, granular
25,0 15,0 – 30,0 25.0 15.0 - 30.0

Composición de cebada de grano entero, hidrolizada, en forma de una materia en polvo Composition of whole grain barley, hydrolyzed, in the form of a powdered matter
25,0 15,0 – 50,0 25.0 15.0 - 50.0

Aceite de coco Coconut oil
8,40 2,0 – 15,0 8.40 2.0 - 15.0

Citrato sódico Sodium citrate
0,20 0,02 – 0,2 0.20 0.02 - 0.2

Leche en polvo, exenta de grasa Milk powder, fat free
0,90 2,0 – 15,0 0.90 2.0 - 15.0

Admul K Admul K
0,30 0,10 – 0,50 0.30 0.10 - 0.50

Saborizantes naturales y artificiales Natural and artificial flavors
0,20 0,10 – 0,50 0.20 0.10 - 0.50

Agua Water
38,0 25,0 – 25,0 38.0 25.0 - 25.0

TOTALTOTAL
100  100

19 19

Claims (1)

imagen1image 1 imagen2image2
ES11799660.3T 2010-12-08 2011-12-07 Syrup, which includes whole grain cereals, hydrolyzed Active ES2537379T3 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
PCT/US2010/059490 WO2012078150A1 (en) 2010-12-08 2010-12-08 Syrup comprising hydrolyzed whole grain
WOPCT/US2010/059490 2010-12-08
PCT/EP2011/072010 WO2012076575A1 (en) 2010-12-08 2011-12-07 Syrup comprising hydrolyzed whole grain

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US (1) US20130251850A1 (en)
EP (1) EP2648546B1 (en)
KR (1) KR20140005891A (en)
AU (1) AU2011340563A1 (en)
BR (1) BR112013014365A2 (en)
CA (1) CA2818989A1 (en)
DK (1) DK2648546T3 (en)
ES (1) ES2537379T3 (en)
MX (1) MX337761B (en)
MY (1) MY160999A (en)
PL (1) PL2648546T3 (en)
PT (1) PT2648546E (en)
WO (2) WO2012078150A1 (en)
ZA (1) ZA201305082B (en)

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CA2830625A1 (en) * 2011-03-24 2012-09-27 Meiji Co., Ltd. Coffee beverage and process for producing same
PT3685673T (en) 2019-01-22 2021-05-14 Katjes Fassin Gmbh Co Kg Vegan chocolate
US20210045406A1 (en) * 2019-08-12 2021-02-18 Paragon Flavors, Inc. Whole grain syrups and flours
EP4404756A1 (en) 2021-09-20 2024-07-31 Arla Foods amba Modified liquid oat base
CN118695787A (en) * 2022-03-31 2024-09-24 不二制油集团控股株式会社 Flavoring agent

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IE48036B1 (en) 1977-10-18 1984-09-05 Nordstjernan Ab Process for the preparation of a hydrolysed product from whole corn,and such a product
US4876096A (en) * 1986-04-28 1989-10-24 California Natural Products Rice syrup sweetener
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